It has a traditional taste profile, but compared to previous years, it was made with a different recipe. A precise blend of Pinot Blanc, Hárslevelű and Furmint, from outstanding raw material. During vinification, the usual skin contact was left out and pressing took place in whole bunches. It spent 11 months in barrels, on fine lees, and this year it was bottled unfiltered. It has tea-like, floral aromas on the nose, then an extremely complex and mature character returns on the palate, but it’s also fresh and fruity.